Butterflied saffron chicken
<p>Sure, picking up a roast chicken from the supermarket is easy, but once you try this butterflied saffron chicken you’ll agree it’s worth the extra effort.</p>
<p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p>
<ul>
<li>1.3kg corn-fed, free-range chicken</li>
<li>140g salt</li>
<li>1 tablespoon olive oil</li>
<li>2 teaspoons sweet smoked Spanish paprika</li>
</ul>
<p><em>Orange saffron paste</em></p>
<ul>
<li>1 orange</li>
<li>50g honey</li>
<li>1/4 teaspoon saffron threads</li>
<li>1 tablespoon white wine vinegar</li>
<li>150ml water</li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p>
<ol>
<li>To prepare the orange saffron paste, thinly slice the top and bottom off orange and discard. Cut orange with skin into 12 wedges and make sure you remove any pips.</li>
<li>Place orange wedges in a small pot and add honey, saffron, vinegar and 150ml cold water, or enough to just cover the orange.</li>
<li>Place over a medium heat and bring to the boil. Reduce heat to a simmer and simmer for an hour or until orange is soft and a syrup is formed.</li>
<li>Remove from heat, transfer to a food processor fitted with a metal blade and process to a smooth, runny paste. Alternatively, you can puree with a stick blender.</li>
<li>To prepare chicken, place it breast-side down on a clean board and, using poultry shears or kitchen scissors, cut on one side of the back bone along its entire length.</li>
<li>Open chicken out as much as possible and turn it over so the skin side is up.</li>
<li>Using the heel of your hand press firmly on the breastbone to break it, the collar bones, rib cage and wishbone. You should hear a cracking sound if done correctly.</li>
<li>Pour two litres cold water into a large bowl and add salt, stirring to dissolve.</li>
<li>Put chicken in brine. Top with plate to keep chicken submerged and refrigerate for 24 hours.</li>
<li>Remove chicken from brine and pat dry using paper towels.</li>
<li>Preheat oven to 190°C. Lightly grease a roasting dish with additional olive oil.</li>
<li>Cut wing tips off at the first joint. Remove the backbone by cutting out scissors.</li>
<li>Starting from the neck end of the chicken and working over one breast at a time, loosen skin by sliding your fingers between the skin and flesh.</li>
<li>Work slowly down towards the leg. Leave skin attached only at the tip of drumstick.</li>
<li>Spread Orange Saffron Paste between chicken flesh and skin using a teaspoon. Smooth the outside of the skin to encourage the paste to evenly coat all the chicken flesh.</li>
<li>Brush skin of chicken with olive oil then sprinkle with paprika.</li>
<li>Place chicken skin side upwards into the roasting dish.</li>
<li>Cook chicken for up to an hour and 10 minutes until the juices run clear, or internal temperature of the chicken reaches 75°C.</li>
<li>Remove from oven and cover tray with aluminium foil. Rest chicken away from heat, at room temperature, for 15 to 20 minutes.</li>
<li>Remove from roasting dish and chop into 4-8 portions.</li>
<li>Serve immediately, or cool and refrigerate to serve cold that day or next.</li>
</ol>
<p><em>Written by Ruth Pretty. First appeared on <strong><a href="http://Stuff.co.nz" target="_blank"><span style="text-decoration: underline;">Stuff.co.nz</span></a></strong>.</em></p>
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<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/03/deep-fried-chicken/"><span style="text-decoration: underline;"><em><strong>Deep-fried chicken</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/03/spicy-roast-chicken-mango-and-macadamia-salad/"><span style="text-decoration: underline;"><em><strong>Neil Perry’s spicy roast chicken, mango and macadamia salad</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/03/bang-bang-chicken-noodle-salad/"><span style="text-decoration: underline;"><em><strong>Bang bang chicken noodle salad</strong></em></span></a></p>
